白背毛木耳枝条菌种的制作  

Branch Strains Production of Auricularia Polytricha

作　　者：徐兵[1] 戴蔡荣 郑丽雪[1] 汤文[1] 冀宏[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《食品研究与开发》2014年第19期112-115,共4页Food Research and Development

基　　金：白背毛木耳特色品种选育及液体菌种关键技术研究与示范(CN201308);白背毛木耳生产关键技术及规模化应用(JHB2012-49)

摘　　要：用3种不同材质的枝条为材料制作白背毛木耳枝条菌种,然后用制作的枝条进行菌种扩大栽培。以菌丝长满袋时间为指标,考查菌丝对不同材质枝条的吃料深度,确定了经过打毛处理的竹筷为白背毛木耳袋栽的最适宜枝条,枝条接种根数为2根。在培养温度26℃下,以竹筷为枝条菌种的菌包平均生产周期为21 d,相比传统栽培方式缩短了16 d。The branches of the three kinds of different materials were used to make branch strains. Then the branch strains were used to expand the cultivation. Using the time of mycelia overgrowing the bag as index, the depth of materials were examined for different branchs. The result showed that the best branchs were bamboo chopsticks after dealing with the rough machining. Inoculum size were two chopsticks. Under the conditions of 26℃, The average production cycle of hyphae package was 21 days , shorten the 16 days compared with the traditional methods.

关 键 词：白背毛木耳 枝条菌种 制作 

分 类 号：TS201.3[轻工技术与工程—食品科学]